Pa day 38 poaching fruit

1. Ice Creams and Poaching
Fruit
Day
38

2. Ice Cream
Dairy with the addition of sugar and flavoring
• Three Main Types of Ice Cream
1. French: stove-top cooked custard base
2. American or Philadelphia: contains no eggs
3. Gelato: uses whole milk rather than cream.
Appears richer in flavor since there is less fat
to coat the tongue, and milk has smaller fat
crystals which makes it smoother

3. Ice Cream
The Base
• Ice cream base is made and allowed to cool,
sometimes overnight, which is called ‘curing’
• Base is poured into an ice cream machine which
churns the liquid, freezing it, breaking up the ice
crystals and adding air
• The addition of air is called ‘Overrun’.
• A maximum of 50% is allowable by law
• Artisan ice cream will have very little overrun

4. Ice Cream
Freezing
• Two things impede freezing: sugar and alcohol
• A base can have no more than 18% sugar or it will not
freeze properly. If using honey it can be no more than
14% of the mix
• Alcohol should be added towards the end of churning,
but follow the recipe and don’t add more
• Any fruit (raisins, strawberries) should be macerated
and folded into finished product so it does not freeze
up too hard and break teeth

5. Ice Cream
Texture
• Smoothness is determined by size of ice crystals
and butterfat content – smaller crystals equal
smoother texture
• FDA requires vanilla ice cream to have a minimum
10% butterfat
• FDA requires chocolate to have a minimum 8%
butterfat
• If fat content is greater than 24% butter chunks may
develop during churning and overrun is inhibited

6. Sorbets, Sherbets and
Granités
• Sorbet
– Fruit purée with simple syrup/flavorings.
Churned
• Sherbet
– Fruit purée with simple syrup/flavorings. Dairy
added. Churned
• Granité
– Fruit purée with simple syrup/flavorings/spirits.
Not churned, but instead ‘grated’ as it sets up
in the freezer. Used as an ‘Intermezzo’

7. Semifreddos and Soufflé
Glacé
• Semifreddo
– Yolks, sugar, flavoring and whipped cream. Not
churned
• Soufflé Glacé
– Yolks, softball syrup, flavor and whipped
cream. Not churned. Often served in soufflé
dishes

8. Fruit Cookery Methods
• Poaching
• Grilling
• Roasting/Baking
• Sautéing
• Frying
• Stewing

9. Poaching Fruit
• Good for under-ripe fruits that are too hard or
haven’t yet developed their natural sugar
• Can be poached in water, wine, fruit juice,
spirits such as rum or whiskey, or a combo
• Sweetened with sugar so that the poaching
liquid doesn’t pull out the natural sugars in the
fruit
• Flavor with spices: cinnamon, cloves, coffee,
cardamom, vanilla
• Poach until fork-tender, but be careful not to
overcook or the finished product will be mushy

10. Poaching Fruit
• Create the poaching liquid and boil to concentrate
flavors
• Reduce heat to a low simmer and gently introduce
the fruit into the liquid. There should be enough
liquid to cover the fruit
• Cover with a piece of parchment with slit cut into it
to allow steam to escape and weigh down with a
plate to reduce ‘bobbing’
• Once cooked, remove from the liquid to cool
• Store poached fruit in its cooled cooking liquid so it
doesn’t dry out
• The poaching liquid can be reduced for a flavorful
sauce, or can be reserved and used for more
poaching